Instant Pot Honey Bourbon Chicken

bourbon

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds acidity without alcohol.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar syrup

Agave syrup is lower glycemic.

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: chicken drumsticks

Chicken breast is leaner, while drumsticks are often cheaper.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos are often less expensive.

Cut 2 lbs of boneless skinless chicken thighs or breasts into bite-sized pieces.

Season the chicken with 1/2 tsp salt and 1/4 tsp black pepper.

Add the chicken to the Instant Pot along with 1 small diced onion, 1/2 cup soy sauce, 1/2 cup honey, 1/4 cup ketchup, 2 minced garlic cloves, 1 tsp minced fresh ginger (or 1/2 tsp dried ginger), and 1/2 tsp crushed red pepper flakes (if using).

Add 2 tbsp of bourbon or 1/2 tsp of vanilla to the pot.

Close the lid of the Instant Pot and ensure the venting valve is set to sealing.

Set the Instant Pot to high pressure and cook for 10 minutes.

After 10 minutes, allow for a natural release of pressure for 5 minutes, then switch the venting knob to release the remaining pressure.

Once the pressure is fully released and the button drops down, remove the lid.

In a small bowl, mix 2 tsp of cornstarch with 1 tbsp of water until smooth.

Drizzle the cornstarch mixture into the pot and stir.

Turn the Instant Pot to the sauté function and cook, stirring, until the sauce is bubbling and thickened (about 5 minutes).

Top with chopped green onions and toasted sesame seeds, if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens